Creamy pea and leek risotto
with mint salsa verde and toasted pinenuts
Ready in around 15 mins
RECIPE FACT:
Risotto is a typical way of eating rice in Italy and is favoured by some of the Northern regions over pasta.
Nutritional Info:
- Energy: 3901kj (932Kcal)
- Protein: 29g
- Carbohydrate: 53g
- Fat: 60g
- Contains: Milk, Tree nuts
Serving Amount:
Serves 2 people
Cooking Instructions:
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1. TO COOK THE LEEKS:
Place a non-stick frying pan over a medium-low heat with a drizzle of oil and a knob of butter. Once hot, add the sliced leeks and cook for 3-4 mins.
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2. TO COOK THE RISOTTO:
Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps. Add the rice to the pan, season with salt and pepper, and cook for 2-3 mins stirring regularly. Pour in the Parmesan sauce and add the peas. Cook for 1-2 mins. Crumble the feta over the risotto and stir through.
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TO SERVE:
Spoon the creamy pea and leek risotto into bowls and top with a handful of mizuna. Dollop with mint salsa verde and sprinkle with toasted pinenuts and hemp seeds. Serve the remaining mizuna on the side drizzled with olive oil.
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Ingredients In your box:
- 1 pot of Parmesan sauce
- 1 bag of steamed brown rice
- 1 pot of feta
- 1 pot of mint salsa verde
- 1 sachet of toasted pinenuts and hemp seeds
- 1 pot of peas
- 1 bag of sliced leeks
- 1 bag of mizuna
- Pantry Staples: Butter
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